Melbourne’s Best Food Trucks:

If you are a food truck owner or you know other food trucks or places in Melbourne that should be on this list, please submit your details here and we will review your submission.

The Ascot Lot

The Ascot lot Source: www.theascotlot.com

The Ascot Lot boasts the largest permanent drinking hall and beer garden in the North West, with a rotating line up of food trucks and their award-winning burger shop The Pickle & The Patty operating every weekend. The Ascot Lot is an urban oasis within the commercial heart of Ascot Vale – Mt Alexander Road. The lineup changes weekly, with lunch, dinner, and drinks served Friday (dinner only) through Sunday. In true Melbourne fashion, the bar offerings are epic, with espresso martinis just $10 a pop and a wide range of wines and craft beers and ciders available too.

“Nice place. Great atmosphere. Love the event nights they have. A great way to encourage people to go. Would be nice to have more events where people can go to on their own. They need to do something about the step everyone keeps tripping over though.”- JacintaG

Poke Time Food Truck

Poke Time Food Truck Source: www.poketime.com.au

Poke Time Food Truck Hawaiian/Japanese inspired cuisines, made with fresh, locally sourced ingredients. Not only do they offer custom built poke bowl, but they also serve Gyudon (beef bowl), Chicken Katsu and unique beverages. Come and experience proper Hawaiian Poke at our food truck today as they don’t poke like how we poke here in Melbourne.

“Delicious Cali Poké with Salmon and added katsu. Great combo only disappointment was there was no onsen egg. I’ll have to go back soon. 👌”- Leigh Camilleri

Smokin Barry’s Slow Cooked BBQ Diner

Smokin’ Barry’s BBQ Food Truck Source: www.smokinbarrys.com.au

Smokin Barry’s Slow Cooked BBQ Diner is a barbeque with a different taste, flavour. The 3 main differences are summed up with 3 single words…low, slow and smokey. Smokin’ Barry’s barbeque gives meat the time to have the flavours introduced. Because they use lower temperatures, the meat doesn’t dry out and remains succulent. They use special spice rubs to act as a marinade before cooking. They mop the meat during the cooking process with flavoured sauces to add more flavour and to retain and enhance the natural moistness of the meat.

“Fantastic food. The brisket is brilliant nice and juicy and flavourful. The buns are both soft and chewy with a really crispy outside. The serving sizes are just right so if you have a brisket sandwich for lunch you don’t feel over stuffed an sleepy. Thoroughly satisfying.”- Colin Williamson